one or two skinless chicken thighs per person
10 ounces orange juice
1/2 - 1 tsp salt or soy sauce
hot sauce or red pepper flakes to taste
1 Tbsp sesame oil
2 cloves of garlic minced
1/2 tsp dried ginger or one inch of fresh ginger, finely minced
1/2 - 3/4 cup orange marmalade
2 Tbsp corn starch
2 Tbsp water
SPECIAL OCCASION INSTRUCTIONS
Remove skin and bones from chicken thighs, then cut into 1 inch pieces. Dredge in additional corn starch. In a small amount of oil fry the chicken on all sides until browned. Place in crock pot, then continue with general instructions.
Place chicken thighs in crockpot. In a small bowl mix orange juice, salt/soy sauce, hot sauce/red pepper, sesame oil, garlic, and ginger. Pour over the chicken. Cook on high for 3 or 4 hours; or on low for eight. Remove bones from chicken thighs and pull apart with fork. Mix corn starch and water together, then mix into juice. Add orange marmalade and pulled chicken. Cook for 1/2 hour until sauce is thickened. Add the sections from an orange. Serve over rice.
|Place chicken and orange juice mixture in crockpot|
I hope you enjoy this easy recipe.